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Italian Recipes

Orecchiette with Herbed Pork

Orecchiette with Herbed Pork

Orecchiette with Herbed Pork

Tenderstem Broccoli, Chilli and Pesto (5 MEAL)

Recipe Development TeamPublished on January 20, 2015

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If you were spending a weekend in Rome then you might come across this dish under it’s traditional name, ‘Orecchiette ai Broccoletti’. It’s a classic Italian dish combining a few simple, yet incredibly high quality ingredients for a quick, nutritious, delicious dinner. A plateful of nutritious deliciousness in the time it takes to boil your pasta!

Tags:

Spicy

Allergens:

Sulphites

•Cereals containing gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total15 minutes

Active

DifficultyEasy

Ingredients

serving amount

1

Pork & Oregano Sausage

(Contains: Sulphites)

200

Orecchiette pasta

(Contains: Cereals containing gluten)

¼

Chilli Flakes

Tenderstem® Broccoli

1.5

Green Pesto

(Contains: Milk)

1

Pine Nuts

Not included in your delivery

Olive Oil

Salt

Pepper

Nutritional information

/ per serving

Energy (kcal)794 kcal

Energy (kJ)3322 kJ

Fat36 g

of which saturates11 g

Carbohydrate84 g

Protein33 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Pot

•Knife

•Grill Pan

•Pan

Cooking Instructions and Tips

1

Boil a large pot of water for the pasta. Add ½ tsp of salt.

Chop the broccoli

2

Chop the tenderstem broccoli widthways into 3 pieces.

3

Cook the tenderstem in the boiling water for 1 minute. Remove the tenderstem from the water but keep the water for the pasta.

4

Cook the pasta in the water for 10 mins. Reserve 4 tbsp of the pasta water then drain.

Toast the pine nuts

5

Heat a frying pan up on medium high heat. Add in the pine nuts and toast them for a few mins. Tip: Watch the nuts like a hawk as they can burn easily. Remove and keep to the side.

Cook the meat in the pan

6

Heat 2 tsp olive oil in a non-stick pan on medium-high heat. Once hot, cut open the sausages and cook the meat in the pan (discard the skins). Cook for around 5 mins until nicely browned off.

7

Add the tenderstem and chilli and cook for 2 mins. Season with ¼ tsp of salt and a few grinds of pepper.

Add basil pesto

8

Add 4 tbsp of reserved pasta water then add the pasta. Add 1 ½ tbsp of pesto and stir.

9

Serve with a sprinkle of pine nuts.

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